Eggplant bun

Cut the pork into small cubes and mix with an appropriate amount of lemon juice, cooking wine, salt, and pepper. Marinate for about 10 minutes (cutting the meat into cubes yourself tastes much better than minced meat from a grinder).

Cut the eggplant 🍆 into cubes and salt it for about 5 minutes, then squeeze out the excess water; dice the green chili peppers and onions.

[Note] It is recommended to buy this kind of light purple-skinned long eggplant. This type of eggplant becomes very soft and tender after being steamed, and each bite is filled with the meaty flavor absorbed by the eggplant aroma. It's really delicious~

Heat a cold pan with oil, add the diced meat and stir-fry until it changes color, then add the diced eggplant, diced onion, and diced chili peppers. According to personal taste, add an appropriate amount of seafood sauce, sweet bean sauce, low-sodium soy sauce, and Chinese five-spice powder, and stir-fry evenly.

After the filling is flavorful, take it out and let it cool for later use.

Put the pot of cold water on the stove and blanch for about 10 minutes, then steam for 15-20 minutes after the water boils.

Time's up, let it steam for another 5 minutes before taking it out, smells so good ✌～